12: Lactobacilli, corynebacteria and propionibacteria

Chapter 12 Lactobacilli, corynebacteria and propionibacteria


Lactobacilli are saprophytes in vegetable and animal material (e.g. milk). Some species are common animal and human commensals inhabiting the oral cavity and other parts of the body. They have the ability to tolerate acidic environments and hence are believed to be associated with the carious process.

The taxonomy of lactobacilli is complex. They are characterized into two main groups: homofermenters, which produce mainly lactic acid (65%) from glucose fermentation (e.g. Lactobacillus casei), and heterofermenters, which produce lactic acid as well as acetate, ethanol and carbon dioxide (e.g. Lactobacillus fermentum). L. casei and Lactobacillus rhamnosus, Lactobacillus acidophilus and the newly described species, Lactobacillus oris, are common in the oral cavity. It should be noted that the taxonomy of lactobacilli is under constant revision.

Jan 4, 2015 | Posted by in General Dentistry | Comments Off on 12: Lactobacilli, corynebacteria and propionibacteria
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